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Yum-O Stewed Beef in Smoky Mustard Sauce

Total Time

5hrs30mins

Prep 30 mins

Cook 5 hrs

Inspired by my parents' cooking style of "working with what you got", and Rachael Ray's no fuss "measuring" I came up with this wonderful marinade/sauced beef last night. All measurements are to taste, but once you try it, it'll knock your socks off!

Reviews

Most Helpful

This was good, though I agree with the previous reviewer that it seems to be missing something. While thickening the sauce, I added a good grinding of fresh black pepper and about 1/2 tsp salt which helped some. I liked it better when serving with Recipe #36346 (which is very lemony) so maybe what it needs is a splash of something acidic. I used beef stew meat (3 lbs) and the smaller amounts of everything except the mustard and water (which I replaced with beef broth). I replaced 1/2 tsp of the paprika with hot Hungarian paprika and used half Dijon and half spicy brown mustard to add some extra heat. I marinated everything together in my crockpot's removable liner overnight. Tested after 5 hrs and decided to let it go one more hour. In the meantime, I removed about 1/2 cup of the cooking liquid and stuck it in the fridge. Once the extra hour was over I took out that cooled liquid and used it to dissolve the 3 Tbsp cornstarch that I used to thicken the sauce (I was taught if you don't dissolve cornstarch in cold liquid it won't work). Once added back to the rest of the liquid it thickened almost immediately. I don't know if I'll make this one again but it was great for something different from the usual. Thanks for sharing!

I thought with all the flavorful ingredients this would be sure hit, but it was just lacking a little something. I think using a stock instead of water might help and I would definatly use a spicy type of mustard. Overall the dish was good, it came out very tender and was great over rice, but, for my taste, I think the sauce part could use a little adjusting.